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This recipe is for a delicious baby Dutch pancake topped with fresh fruit. It’s a perfect breakfast or brunch dish that’s easy to make and sure to impress.
Type of Cuisine:
American
Prep Time: 10 minutes.
Cook Time: 15 minutes
How Many Servings?
6 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 3 large eggs | |
| ¾ cup whole milk | |
| ¾ cup all-purpose flour | |
| 2 tablespoons sugar | |
| 1 tablespoon vanilla | |
| ¼ teaspoon salt | |
| Zest from one lemon | |
| 4 tablespoons butter | |
| 2 cups mixed berries of your choice | |
| 2 Tablespoons powdered sugar |
Preparation
1
Preheat your oven to 425°F. Place a 12–13 inch cast-iron skillet (or any ovenproof pan) inside while the oven heats up. This ensures the pan is hot and ready for a perfectly puffed Dutch pancake.
2
Using a blender or a whisk, mix together the three whole eggs, ¾ cup of all-purpose flour, ¾ cup of milk, two tablespoons of sugar, one tablespoon of vanilla extract, ¼ teaspoon of salt, and the zest of one lemon until smooth. Let the batter rest for ten minutes to allow the flour to absorb the liquid, which helps create a lighter texture.
3
Carefully open the oven and pour the butter into the hot pan, swirling it around to coat the bottom evenly. Close the oven door for 30 seconds to ensure the butter melts without browning too quickly. Once ready, pour the batter into the pan and bake for 15 to 18 minutes, or until the pancake is golden brown, puffed up, and crisp around the edges.
Remove the pancake from the oven and immediately scatter fresh berries in the center, letting their juices meld into the warm, fluffy layers. Lightly dust with powdered sugar for a touch of sweetness, then drizzle with warm maple syrup. Serve right away and enjoy this beautifully golden, puffed-up Dutch pancake while it’s at its best!
Rana’s Notes!
If you have leftovers, you can store the baby Dutch pancake in an airtight container in the refrigerator for up to two days. To reheat, preheat your oven to 350°F (175°C), place the pancake on a baking sheet, and warm it in the oven for 5-7 minutes. Alternatively, you can reheat individual slices in the microwave for about 30 seconds, but keep in mind that the texture may be less crispy. To freshen up the pancake, you can top it with fresh fruit or a drizzle of maple syrup. You can also spread some jam over it for an extra burst of flavor. Whether you enjoy it plain or with toppings, this Dutch baby pancake is a delicious breakfast or brunch dish that's sure to impress.